MAKES ABOUT 1¾ CUPS
2 |
cups tawny port |
1 |
cup dried cherries |
½ |
cup balsamic vinegar |
4 |
sprigs fresh thyme, plus 2 teaspoons minced |
2 |
shallots, minced |
¼ |
cup heavy cream |
16 |
tablespoons unsalted butter, cut into ½-inch pieces and chilled |
1 |
teaspoon salt |
½ |
teaspoon pepper |
1. Combine port and cherries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain port through fine-mesh strainer into medium saucepan, reserving cherries.
2. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures ¾ cup, 14 to 16 minutes. Add cream and reduce again to ¾ cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, a few pieces at a time, until fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.